Burger King is a global fast-food leader known for its flame-grilled burgers, operating over 17,000 restaurants in more than 100 countries, serving millions daily.
Miami, FL
The year is 1954. Dave and Jim*, two budding entrepreneurs, are on a mission to re-design the perfect broiler, one that will infuse flame-grilled goodness into every burger. And that's how our brand was born. Today the Burger King Corporation, its affiliates and its franchisees collectively operate more than 17,000 restaurants in more than 100 countries and U.S. territories, serving over 11 million guests per day and they’re still coming back for that flame-grilled flavor. The Burger King® brand is owned by Restaurant Brands International Inc. (“RBI”), which owns three of the world’s iconic quick service restaurant brands – Burger King®, Tim Hortons®, and Popeyes Louisiana Kitchen®. But we still have room to grow – and that’s where you come in. We need strong operations, bold marketing, and the best people around to make these brands great. And if we like what we see, there’s no limit to how far you could go here. For more information and exciting career opportunities, please RBI’s website at www.rbicareers.com. For more information about Burger King Corporation, please visit the company’s website at www.bk.com or follow us on Facebook and Twitter. Burger King is a registered trademark of Burger King Corporation. All rights reserved. Please visit www.bk.com for more information on Burger King Corporation trademarks. * Dave Egerton and Jim McLamore, original founders of the Burger King® brand.
On-site · Woodstock
Plan, organize, direct, control, and evaluate daily restaurant operations, including service procedures, inventory, costs, cash records, and staff performance. Supervise a team of 5 to 10 employees, coordinate with suppliers, support marketing plans, ensure health and safety compliance, and address customer needs and complaints.
On-site · Woodstock
Plan, organize, direct, control, and evaluate daily restaurant operations, including service procedures, inventory, costs, cash reporting, and health and safety compliance. Supervise a team of 5–10 employees, support marketing activities, negotiate with suppliers, and address customer concerns.
On-site · Thunder Bay
Supervise and coordinate food service staff, establish work schedules, train employees, and ensure food preparation and service meet quality, sanitation, and safety standards. Manage staffing, supplies, stock and operational records, address customer concerns, and prepare reports and food order summaries.
On-site · Peterborough
Plan and organize daily restaurant operations, establish service procedures, manage inventory and costs, and ensure health and safety compliance. Supervise a team of 5 to 10 people, coordinate with suppliers, support marketing plans, and address customer concerns while providing service.
On-site · Peterborough
Plan and organize restaurant operations, determine service offerings, manage inventory and costs, and ensure health and safety compliance. Supervise a team of 5–10 employees, handle financial reporting, coordinate with suppliers, support marketing, and address customer concerns.
On-site · Deep River
Manage daily restaurant operations, budgets, food costs, inventory, suppliers, and staff, including recruitment, scheduling, supervision, training, and performance reviews. Support marketing plans and resolve customer complaints while ensuring health and safety rules are followed.
On-site · Deep River
Manage daily restaurant operations, budgets, menus, inventory, and supplier arrangements to support profitability and ensure health and safety compliance. Recruit, schedule, train, and supervise staff, review performance, and address customer concerns.
On-site · Winnipeg
Manage and evaluate daily restaurant operations, including service procedures, inventory, costs, cash balancing, and health and safety compliance. Supervise 5–10 employees, coordinate with suppliers, support marketing activities, and address customer concerns.
On-site · Winnipeg
Plan, organize, direct, control, and evaluate daily restaurant operations, including service procedures, inventory, costs, cash records, and staff performance. Supervise a team of 5 to 10 employees, ensure health and safety compliance, coordinate with suppliers, support marketing plans, and address customer concerns.
On-site · Greater Napanee
Manage and evaluate daily restaurant operations, including service procedures, inventory, costs, cash balancing, and health and safety compliance. Supervise a team of 5–10 employees, support marketing activities, negotiate with suppliers, and address customer concerns.
On-site · Greater Napanee
Plan, organize, direct, control, and evaluate daily restaurant operations, including service procedures, inventory, costs, cash records, and staff performance. Supervise a team of 5 to 10 people, coordinate with suppliers, support marketing plans, ensure health and safety compliance, and address customer needs and complaints.
On-site · Vancouver
Record quantities of food used, package takeout orders, portion and wrap food, and prepare or heat simple dishes. Serve customers at counters or buffet tables, restock refrigerators and salad bars, take orders, and use manual and electric equipment to clean and cut food.
On-site · Richmond
Prepare, portion, package, and heat simple food items, and serve customers at the counter or buffet. Take customer orders, record food usage, restock refrigerators and salad counters, and use manual or electric equipment to clean and cut food.
On-site · Kingston
Plan, direct, and evaluate daily restaurant operations, including service procedures, budgeting, inventory, product costs, and health and safety compliance. Supervise a team of 5 to 10 employees, coordinate with suppliers, support marketing plans, and address customer needs and complaints.
On-site · Kingston
Manage and evaluate daily restaurant operations, including service procedures, cash balancing, inventory, product and service costs, and health and safety compliance. Supervise a team of 5–10 employees, coordinate with suppliers, support marketing activities, and address customer concerns.
On-site · Smiths Falls
Plan, organize, direct, control, and evaluate daily restaurant operations, including service procedures, inventory, cash reporting, and health and safety compliance. Supervise a team of 5–10 employees, address customer concerns, negotiate with suppliers, and contribute to marketing activities.
On-site · Tillsonburg
Plan, organize, direct, control, and evaluate daily restaurant operations, including service procedures, inventory, costs, cash balancing, and health and safety compliance. Supervise a team of 5–10 employees, support marketing activities, negotiate with suppliers, and address customer concerns.
On-site · Smiths Falls
Plan, organize, direct, control, and evaluate daily restaurant operations, including service procedures, staffing, cash handling, inventory, product costs, and health and safety compliance. Coordinate with suppliers, contribute to marketing plans, provide customer service, and resolve customer complaints and concerns.
On-site · Angus
Plan, organize, direct, control, and evaluate daily restaurant operations, including service procedures, inventory, costs, cash balancing, and health and safety compliance. Supervise a team of 5–10 employees, coordinate with suppliers, support marketing activities, and address customer concerns.
On-site · Parry Sound
Plan, organize, direct, control, and evaluate daily restaurant operations, including service procedures, inventory, costs, cash reporting, and health and safety compliance. Supervise a team of 5–10 employees, coordinate with suppliers, support marketing activities, and address customer concerns.